The Kitchen Technician Supervisor in a hotel is responsible for
overseeing the maintenance and repair of kitchen equipment and
systems. This position requires strong technical skills, knowledge of
commercial kitchen equipment, and the ability to manage a team of
technicians effectively. The Kitchen Technician Supervisor reports to
the Engineering Manager or Chief Engineer and collaborates with the
Food and Beverage department to ensure the smooth operation of the
hotel's kitchen facilities.
Responsibilities:
- Develop and implement preventive maintenance programs
for all kitchen equipment, including ovens, stoves, refrigerators,
dishwashers, and ventilation systems.
- Schedule and supervise routine
inspections, cleaning, and servicing to ensure optimal performance
and longevity of the equipment.
- Diagnose and resolve equipment malfunctions and
breakdowns promptly.
- Supervise a team of kitchen technicians, assigning
tasks, providing guidance, and monitoring their performance.
- Conduct
training sessions to enhance technical skills and ensure adherence
to safety standards and procedures.
- Maintain an inventory of spare parts, tools, and
supplies required for equipment maintenance and repairs.
- Stay updated with advancements in kitchen equipment
technology and industry best practices.
Requirements:
-
High school diploma or equivalent. Technical certification or
vocational training in electrical or mechanical systems is
preferred.
-
Proven experience (usually 3-5 years) in the maintenance and repair
of commercial kitchen equipment, preferably in a hotel or
hospitality setting.
-
Strong knowledge of kitchen equipment and systems, including ovens,
stoves, refrigeration units, dishwashers, and ventilation systems.
-
Proficiency in troubleshooting and diagnosing equipment
malfunctions.
-
Supervisory or team management experience, demonstrating leadership
and mentoring skills.
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Excellent organizational and time management abilities to prioritize
tasks and manage multiple responsibilities effectively.
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Strong communication and interpersonal skills to interact with
kitchen staff, vendors, and contractors.
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Knowledge of health and safety regulations, food safety standards,
and building codes applicable to commercial kitchens.
-
Basic understanding of energy efficiency principles and practices.
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Ability to work flexible hours, including evenings, weekends, and
holidays, as needed.
-
Physical fitness and dexterity to perform equipment repairs,
installations, and maintenance tasks.
